- 1/2 cup each chopped celery, onion and green pepper
- 1 garlic clove, minced
- 3 tablespoons butter
- 1 can (14-1/2 ounces) chicken broth
- 1 cup uncooked diced peeled potatoes
- 1 cup shredded carrots
- 1-1/2 teaspoons salt
- 1/2 teaspoon pepper
- 1/4 to 3/4 teaspoon dill weed
- 1 can (14-3/4 ounces) cream-style corn
- 2 cups half-and-half cream
- 1-3/4 to 2 cups fully cooked salmon chunks or 1 can (14-3/4 ounces) salmon, drained, flaked, bones and skin removed
- In a large saucepan, saute celery, onion, green pepper and garlic in butter until the vegetables are tender. Add broth, potatoes, carrots, salt, pepper and dill; bring to a boil.
- Reduce heat; cover and simmer for 40 minutes or until the vegetables are nearly tender. Stir in the corn, cream and salmon. Simmer for 15 minutes or until heated through. Yield: 8 servings (2 quarts).
Reviews for Northwest Salmon Chowder
"This is THE best seafood chowder I've ever had. I did double the onioin and garlic and dil, plus added 1/4t. of cayenne pepper because we are spicy people. :) Thanks for a great recipe!"
"I won a friendly soup contest put on by some friends with this soup over the weekend from 24 entries. I changed the recipe a little by adding clam juice and some crab meat. It was delicious. It was easy to make and came out perfect on the first try."
"I used fresh salmon. This is an excellent recipe! I'll be making it again."
"This was absolutely fabulous! My husband couldn't say enough good about how wonderful it taste."